Who doesn’t love a slice of rich, decadent chocolate cake? Sarah Lee chocolate cake is a beloved dessert known for its rich, moist texture and delectable chocolate flavor.
Made by the iconic Sara Lee brand, this cake has been a staple in many households for years. The cake features layers of luscious chocolate cake combined with a smooth, creamy chocolate frosting, creating a perfect balance of sweetness and cocoa richness.
Conveniently available in grocery stores, it offers a homemade taste with the ease of a ready-made product, making it a go-to choice for celebrations and everyday indulgences alike.
Today, I’m sharing my take on the classic Sarah Lee chocolate cake – a recipe that captures its essence while adding a homemade touch.
How To Prepare Sarah Lee Chocolate Cake?
Recipe Overview
Prep time: 30 minutes
Cook time: 35 minutes
Total time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Equipment needed:
- Mixing bowls,
- measuring cups and spoons,
- 9-inch round cake pans,
- electric mixer,
- offset spatula
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
For the Frosting:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
How To Make Sarah Lee Chocolate Cake
1. Preparing the Cake
1. Preheat oven: Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Combine dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Combine wet ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
4. Create batter: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
5. Add boiling water: Carefully stir in the boiling water. The batter will become thin.
6. Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the cakes cool completely in the pans before frosting.
2. Making the Frosting
8. Cream butter: In a large bowl, cream the softened butter until light and fluffy.
9. Add sugar and cocoa: Gradually add the powdered sugar and cocoa powder, mixing until smooth.
10. Incorporate cream and vanilla: Beat in the heavy cream and vanilla extract until the frosting reaches your desired consistency.
3. Assembling the Cake
11. Level cakes: Once the cakes are completely cooled, level the tops if necessary for a neat appearance.
12. Frost: Place one cake layer on a serving plate and top with a generous layer of frosting. Add the second cake layer and frost the top and sides of the cake.
Nutrition Facts Sarah Lee Chocolate Cake
| Nutrition | Amount |
|---|---|
| Calories | 450-500 |
| Fat | 25-30g |
| Carbohydrates | 50-60g |
| Protein | 5-7g |
Special Note
This cake is best enjoyed at room temperature. Store it in an airtight container for up to three days or refrigerate for up to a week.
If you refrigerate the cake, bring it to room temperature before serving to enjoy the full, rich flavor.
Finishing Touch
Sarah Lee chocolate cake is more than just a dessert; it’s a beloved classic that brings joy to any occasion.
Its rich, moist texture and deliciously balanced chocolate flavor make it a favorite for both casual snacking and special celebrations.
Easy to prepare and always satisfying, this cake embodies the comforting taste of home. A longtime fan or trying it for the first time, Sarah Lee chocolate cake is sure to delight your taste buds and leave you craving more.
Indulge in the timeless pleasure of this iconic treat and make every moment a little sweeter.
More Best Chocolate Cakes
Original Chocolate Mayonnaise Cake
Sarah Lee Chocolate Cake
Equipment
- Mixing bowls
- Measuring cups and spoons
- 9-inch round cake pans,
- electric mixer,
- offset spatula
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
For the Frosting:
- 1 cup unsalted butter softened
- 3-4 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Preparing the Cake
- Preheat oven: Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- Create batter: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Add boiling water: Carefully stir in the boiling water. The batter will become thin.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool completely in the pans before frosting.
Making the Frosting
- Cream butter: In a large bowl, cream the softened butter until light and fluffy.
- Add sugar and cocoa: Gradually add the powdered sugar and cocoa powder, mixing until smooth.
- Incorporate cream and vanilla: Beat in the heavy cream and vanilla extract until the frosting reaches your desired consistency.
Assembling the Cake
- Level cakes: Once the cakes are completely cooled, level the tops if necessary for a neat appearance.
- Frost: Place one cake layer on a serving plate and top with a generous layer of frosting. Add the second cake layer and frost the top and sides of the cake.